Mariquitas Recipe

Choose firm, green plantains (starchier, less sweet) for crisp chips. If using slightly yellow plantains you will get slightly sweeter chips but they can still be crisp.

Peel the plantains: cut off both ends, make a shallow lengthwise slit through the skin, then pry the peel away with your fingers or a knife. Rinse if needed and pat dry.

On a cutting board, slice plantains into very thin rounds, about 1/16–1/8 inch (1.5–3 mm) thick. A mandoline set to a thin setting gives the most even slices; if slicing by hand, try to keep thickness consistent for even frying.

Heat the oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you do not have a thermometer, test by dropping one chip into the oil — it should sizzle immediately and float.

Fry the plantain slices in batches so they aren’t crowded, about 1½–3 minutes per batch, stirring occasionally with a slotted spoon or spider, until golden and crisp. Thinner slices will cook faster—watch closely to avoid browning too dark.

Use a slotted spoon to transfer chips to a paper towel–lined baking sheet to drain. Immediately season with kosher salt and the 1 tsp black pepper while still warm so seasoning adheres. Repeat until all plantain slices are fried.

Let chips cool for 5 minutes; they will crisp further as they cool. Transfer to a serving bowl or platter. Serve warm or at room temperature with Mojo Sauce alongside and lime wedges if desired.

Place the peeled garlic cloves in a mortar and pestle or small food processor. Lightly crush/press them to break cell walls — this mellows the raw bite.

If using a mortar and pestle, add the pinch of salt and grind the garlic to a paste. If using a food processor, pulse until finely minced.

Add the orange juice and lime juice to the garlic, then slowly whisk in or, if in a processor, pulse while streaming in the olive oil to emulsify slightly. This balances acidity and helps incorporate oil.

Add cilantro, parsley, ground cumin, red pepper flakes (or minced hot pepper), 1 tsp salt and 1/4 tsp black pepper. If using a mortar and pestle, continue to pound and mix until herbs are broken down and sauce is cohesive; if using a processor, pulse until the herbs are finely chopped but the mixture still has some texture (avoid turning fully into a smooth puree unless you prefer that).

Taste and adjust: add more salt or lime juice if you want brighter acidity, or a little more olive oil for richness. The finished mojo should be garlicky, bright, herbaceous and slightly tangy.

Transfer mojo to a small bowl. For best flavor let it rest 10–15 minutes at room temperature to allow flavors to marry. Serve alongside the plantain chips for dipping.